Grilled Teriyaki Chicken
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Grilled Teriyaki Chicken
- 4 chicken breasts, butterfly cut
- 1/2 cup soy sauce
- 1/2 cup mirin sweet cooking seasoning
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 1 recipe teriyaki sauce (optional)
- 1/2 head of red, green, or savoy cabbage
- Pickled red onions (best if made a couple of days in advance)
- 4 green onions, chopped
- 1/4 cup sesame seeds
Place butterflied chicken breasts in a large plastic baggy. Add the soy sauce, mirin, garlic paste, and ginger paste. Release the excess air from the baggy & close it. Smush everything around so the chicken is well-coated. Place the baggy in a bowl and let it sit out for 30 minutes.
After the chicken is done marinating, preheat a grilling pan (or a frying pan) over medium heat and coat the inside of it with olive oil.
Place the chicken in the pan. Grill on the first side for about 4 minutes. Flip over and grill on the second side until the thickest parts of the chicken reach 165°. Remove the chicken from the grill and let it rest for several minutes before cutting.
While the chicken is resting, slice the cabbage thinly and place it on a serving platter.
Cut the chicken into strips and place it on the cabbage. Drizzle with teriyaki sauce if desired.
Top with some pickled onions, green onions, and sesame seeds.
Enjoy with rice.
